for 2 person

Sauce

½ dl	beef bouillon
½ dl	cream
5 g	coffee beans, crushed
15 g	dark chocolate, finely chopped
2 tsp	cognac
25 g	butter, cold, cut into pieces
	salt and pepper to taste

Steaks

	clarified butter
2	beef fillet medallion (e.g. Fine Food Angus Tenderloin Steak)
¼ tsp	salt

How it's done

Sauce

Bring the beef stock, cream and coffee beans to the boil, reduce the heat, simmer for approx. 5 mins. Strain, pour back into the same pan, allow to cool slightly. Add the chocolate and cognac and melt over a low heat. Add the butter gradually, stirring constantly. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Season with salt and pepper.

Steaks

Heat the clarified butter in a frying pan, fry the steaks for approx. 3 mins. on each side. Place them on a plate, cover and leave the meat to stand for approx. 5 min. Serve with the sauce.

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